Ingredients

1 shallot, minced

2 tsp butter

2 cups heavy cream

3-1/2 Tbs Dijon mustard

1/4 cup capers

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Preparation

In heavy saucepan, saute shallot in butter until translucent. Pour in cream and bring mixture to a boil. Reduce heat to low and cook until cream thickens (about 10 minutes), stirring occasionally. Remove mixture from heat an whisk in mustard and capers